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Registro Completo |
Biblioteca(s): |
Embrapa Territorial. |
Data corrente: |
23/07/2020 |
Data da última atualização: |
23/07/2020 |
Tipo da produção científica: |
Artigo de Divulgação na Mídia |
Autoria: |
MIRANDA, E. E. de. |
Afiliação: |
EVARISTO EDUARDO DE MIRANDA, CNPM. |
Título: |
Campo e cidade contra a bioadversidade. |
Ano de publicação: |
2014 |
Fonte/Imprenta: |
Revista ECO-21, Rio de Janeiro, jan. 2014. |
Idioma: |
Português |
Palavras-Chave: |
Código florestal. |
Thesagro: |
Reserva Florestal. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/214759/1/5282.pdf
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Marc: |
LEADER 00368nam a2200121 a 4500 001 2123986 005 2020-07-23 008 2014 bl uuuu u00u1 u #d 100 1 $aMIRANDA, E. E. de 245 $aCampo e cidade contra a bioadversidade.$h[electronic resource] 260 $aRevista ECO-21, Rio de Janeiro, jan. 2014.$c2014 650 $aReserva Florestal 653 $aCódigo florestal
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Registro original: |
Embrapa Territorial (CNPM) |
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Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Caprinos e Ovinos. |
Data corrente: |
30/07/2018 |
Data da última atualização: |
24/05/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
MORAES, G. M. D. DE; SANTOS, K. M. O. dos; BARCELOS, S. C. DE; LOPES, S. A.; EGITO, A. S. do. |
Afiliação: |
GEORGIA MACIEL DIAS DE MORAES, RENORBIO; KARINA MARIA OLBRICH DOS SANTOS, CTAA; SAMUEL CARNEIRO DE BARCELOS, IFCE; SILMARA AZEVEDO LOPES, IFCE; ANTONIO SILVIO DO EGITO VASCONCELOS, CNPC. |
Título: |
Potentially probiotic goat cheese produced with autochthonous adjunct culture of Lactobacillus mucosae: Microbiological, physicochemical and sensory attributes. |
Ano de publicação: |
2018 |
Fonte/Imprenta: |
LWT - Food Science and Technology v. 94, p. 57-63, 2018. |
Idioma: |
Inglês |
Conteúdo: |
Abstract: A freeze-dried lactic culture was prepared with the potentially probiotic strain Lb. mucosae CNPC007, isolated from goat's milk, and used in the manufacture of Coalho goat cheese. Lb. mucosae viability in the powered culture was greater than 7.3 log CFU g−1 throughout 360 days of storage at −20 °C or 90 days at 22 °C. The goat cheese made with the autochthonous lactic culture had physical and physical-chemical characteristics compatible to those required for Coalho cheese, and obtained good sensory acceptability, with average scores higher than 7.0 for the attributes color, aroma, flavor, texture, and overall impression. According to the Quantitative Descriptive Analysis (QDA), the Lb. mucosae goat cheese showed higher homogeneity, fracturability, and a more intense yogurt flavor at 28 days of storage. By the Check All That Apply (CATA) method, the experimental cheese was characterized as white, smooth, salty, and with a yogurt and butter flavor - characteristics pointed out by consumers as ideal in Coalho goat cheese. Lb. mucosae population in the cheese was higher than 108 CFU g−1 throughout the entire studied period. Taken together, the results demonstrate the suitability of the freeze-dried culture of Lb. mucosae CNPC007 for the production of a novel potentially probiotic goat cheese. |
Palavras-Chave: |
Probióticos. |
Thesagro: |
Coalho; Queijo. |
Thesaurus NAL: |
Cheese milk; Cheeses; Food technology; Goat cheese; Probiotics. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/180497/1/1-s2.0-S0023643818303347-main.pdf
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Marc: |
LEADER 02180naa a2200265 a 4500 001 2093669 005 2022-05-24 008 2018 bl uuuu u00u1 u #d 100 1 $aMORAES, G. M. D. DE 245 $aPotentially probiotic goat cheese produced with autochthonous adjunct culture of Lactobacillus mucosae$bMicrobiological, physicochemical and sensory attributes.$h[electronic resource] 260 $c2018 520 $aAbstract: A freeze-dried lactic culture was prepared with the potentially probiotic strain Lb. mucosae CNPC007, isolated from goat's milk, and used in the manufacture of Coalho goat cheese. Lb. mucosae viability in the powered culture was greater than 7.3 log CFU g−1 throughout 360 days of storage at −20 °C or 90 days at 22 °C. The goat cheese made with the autochthonous lactic culture had physical and physical-chemical characteristics compatible to those required for Coalho cheese, and obtained good sensory acceptability, with average scores higher than 7.0 for the attributes color, aroma, flavor, texture, and overall impression. According to the Quantitative Descriptive Analysis (QDA), the Lb. mucosae goat cheese showed higher homogeneity, fracturability, and a more intense yogurt flavor at 28 days of storage. By the Check All That Apply (CATA) method, the experimental cheese was characterized as white, smooth, salty, and with a yogurt and butter flavor - characteristics pointed out by consumers as ideal in Coalho goat cheese. Lb. mucosae population in the cheese was higher than 108 CFU g−1 throughout the entire studied period. Taken together, the results demonstrate the suitability of the freeze-dried culture of Lb. mucosae CNPC007 for the production of a novel potentially probiotic goat cheese. 650 $aCheese milk 650 $aCheeses 650 $aFood technology 650 $aGoat cheese 650 $aProbiotics 650 $aCoalho 650 $aQueijo 653 $aProbióticos 700 1 $aSANTOS, K. M. O. dos 700 1 $aBARCELOS, S. C. DE 700 1 $aLOPES, S. A. 700 1 $aEGITO, A. S. do 773 $tLWT - Food Science and Technology$gv. 94, p. 57-63, 2018.
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Embrapa Agroindústria de Alimentos (CTAA) |
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